1. Add lemon juice to milk, and set aside. Place onion slices in warm water, and let soak.
2. Heat oil in fryer or pan to about 350 degrees Fahrenheit. Mix dry ingredients.
3. Add dry ingredient mixture to beer in a medium size bowl. Gently stir milk and lemon juice, and add to batter. Batter should have a consistency similar to pancake batter; add more beer or flour if needed.
4. Remove onions from water and allow them to dry for 1-2 minutes. Lightly coat onions with some flour. Dip onions in batter and carefully place in oil.
5. Fry until golden brown on both sides, flipping occasionally if necessary.

This batter was delicious! I did not use cumin, and instead of the initial flour step, I dipped the veggies into batter first and bread crumbs second. I used this to fry onions, summer squash, dill pickles, and mushrooms. There was a lot left over, so I might try reducing the recipe next time. I will definitely use this recipe again - thanks for sharing!

These were good! We were happy at how the batter hung onto the onions and how nice and crispy they fried up. We didn't care for the cumin in this recipe but that can easily be tweeked to suit personal taste. Oh and we should mention that when it says it makes a lot of onion rings, it means a LOT of onion rings. Just so you know.